กัมโบ้ (Gumbo) 
Gumbo
Gumbo is a French-style dish from the southern United States, particularly Louisiana, where many French settlers arrived. This led to the creation of Cajun cuisine, a blend of French and local flavors. Gumbo is a popular dish in Cajun-style restaurants, featuring a thick soup poured over rice, usually with seafood and chicken. Okra is a key ingredient that thickens the soup, giving it a rich texture. It's similar to a thick porridge but with a spicy, flavorful taste.
Gumbo
Gumbo is a French-style dish from the southern United States, particularly Louisiana, where many French settlers arrived. This led to the creation of Cajun cuisine, a blend of French and local flavors. Gumbo is a popular dish in Cajun-style restaurants, featuring a thick soup poured over rice, usually with seafood and chicken. Okra is a key ingredient that thickens the soup, giving it a rich texture. It's similar to a thick porridge but with a spicy, flavorful taste.
Cooking Instructions
- 1
Chop the onion, bell pepper, and celery, then set aside. I use a food processor and then measure into a cup.
- 2
Slice the sausage into rounds and sauté in oil over medium heat. Season with 1/2 teaspoon Cajun seasoning. Cook until the sausage is browned, then set aside.
- 3
Sauté the shrimp in oil over high heat. Sprinkle with 1/2 teaspoon Cajun seasoning. Cook the shrimp until about 60-70% done, then set aside.
- 4
Cut the okra into pieces about 1 to 1.5 centimeters long. Sauté in oil over high heat. Sprinkle with 1/4 teaspoon Cajun seasoning. Cook until the okra is done and darkens in color, then set aside.
- 5
Start making the gumbo by preparing the roux. Melt the butter in a pan over medium heat. Once melted and hot, add the all-purpose flour. Stir continuously with a spatula to prevent burning. Initially, it may clump, but keep stirring until it smooths out. Add a bit more butter if needed.
- 6
Continue stirring until the roux turns brown and has a chocolate-like aroma. A slight burnt smell is okay, but if it's too strong, the roux is burnt and needs to be redone.
- 7
Once the roux reaches the desired dark brown color, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are soft. Add the minced garlic, dried thyme, Old Bay seasoning, and remaining Cajun seasoning. Season with salt and black pepper. Stir everything together, then add the bay leaf and chopped tomatoes.
- 8
Add the sausage and enough water to cover the ingredients slightly. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 20 minutes, stirring occasionally to prevent burning.
- 9
Uncover and add the okra. Stir to combine, cover, and cook for another 20 minutes, stirring occasionally.
- 10
Taste and adjust seasoning with salt and black pepper as desired. The flavor should be slightly salty, spicy, and aromatic with spices. The soup will thicken slightly from the okra. Finally, add the shrimp and imitation crab. Cover and cook for about 5 more minutes until the shrimp is fully cooked.
- 11
Serve by placing rice in a bowl, ladling the gumbo over the rice, and garnishing with chopped green onions. Enjoy!
- 12
If you like it spicy, add a dash of Tabasco sauce for an extra kick.
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